• 4 large sweet potatoes
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1 package (1 oz) taco seasoning
  • ⅔ cup water
  • 2 cups shredded cheddar cheese, divided
  • ½ cup sour cream
  • toppings: shredded lettuce, chopped tomatoes, green onions, jalapeño rings



Preheat the oven to 400ºF. Generously poke the potatoes with a fork. Place on a baking sheet and bake, turning once, until you can prick them easily with a fork, about 1 hour.

Let the potatoes cool enough to handle. Cut a thin piece off the top of the potato, reveling the flesh underneath. Spoon out the flesh of the potato into the bowl, leaving a ¼” of the potato around the edges for support.

Cook the ground beef in a large skillet over medium-high heat. Stir in the seasoning mix, then the water, and continue to simmer for 3-4 minutes, until thickened. Stir in 1 cup of the cheese and the sour cream. Mash the potato flesh that was scooped into the bowl. Add the ground beef mixture to the potatoes and stir to combine. Fill the potatoes full of the ground beef mixture, then top with the remaining cheese. Place the potatoes back into the oven until the cheese melts, about 5 minutes. Add toppings as desired.